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Preview

Summary

Epidemiological studies have estimated that approximately 35 percent of cancers are potentially avoidable by nutritional modification. These modifications include strategies such as caloric restriction and limitation of specific macro-nutrient groups. However, recent research indicates that what you eat may well be just as important as what you shun when it comes to avoiding cancer, especially colon, breast, and prostate cancers, which have become epidemic in the Western hemisphere.

Nutrition and Cancer Prevention brings together the top experts in nutritive health who present significant evidence that specific dietary micronutrients have the potential to play a role in resisting cancer, modulating its development, or reducing tumor metastasis. As a way of introduction, the book updates the descriptive epidemiology of the major cancers of the Western world, and then discusses the likely mechanisms of action that occur when certain essential nutrients become diet staples. The text moves on to explore the scientific evidence, looking at the various properties of each class of micronutrient, chapter by chapter.

These classes include vitamins; minerals, particularly calcium and selenium; phytosterols and polyphenols, which are found in soy and green tea; isothiocyanates found in broccoli, kale, and other cruciferous vegetables; and specialized dietary lipids, including omega-3 fatty acids, linoleic acid, and sphingolipids. The book also dedicates chapters to the roles that obesity and excessive alcohol consumption play in cancer development.

“…we can hope to utilize nutritional interventions to slow the progression of tumor development in the intraepithelial hyperplasia phase before tumor size becomes large enough for diagnosis and probability of metastasis increases. Opportunity exists to stretch this prevention phase so that symptom-free life of the future patient with cancer is prolonged.”

Reviews

“the contributors of leading experts in the field who examine the role of nutrition in helping to forestall the onset of cancer. The authors here dissect the material in classic fashion, always looking for the elements of scientific evidence that elevate their premises and hypotheses. This treatise centers itself around the fact that certain classes of micronutrients appear to be able to strengthen the cell structure, allowing the body to then “resist” the birth of a cancer (these micronutrients include vitamins; minerals; phytosterols; polyphenols; isothiocyanates; and specialized dietary lipids).Furthermore, the authors are careful to note just what food sources hold these beneficial nutrients, in addition to documenting each micronutrient’s role in limiting inflammation and impeding tumor growth. … Recommended to all oncologists and researchers who are seeking to explore the link between cancer and nutrition. Noted for the depth of information presented which serves to document the correlation between certain classes of micronutrients and the body’s ability to fight the onset of cancer. Also recommended to Health Science libraries for its rich and long-term reference value.” — John Aiello, in Electric Review

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